Beauty Shot of Molly Yeh's Big Salami Railroad Sandwich, as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Big Salami Railroad Sandwich

Getting reviews...
  • Level: Intermediate
  • Total: 3 hr
  • Active: 20 min
  • Yield: 4 to 6 servings
This recipe is inspired by sandwiches that were popular amongst train-travelers in Chicago. The shop that made them cleverly kept the sandwiches stuffed with just enough ingredients so they were big and filling without being too messy for train travel. Along with all the meats, provolone and sprinkles of dried oregano and crushed red pepper, I also added giardiniera for brightness and crunchiness.




  1. Cut the loaf of bread in half, lengthwise. Drizzle olive oil on the cut-side of both halves of bread. Sprinkle each half with 1/2 teaspoon of dried oregano and a pinch of crushed red pepper. Layer one half with the ham, salami, soppressata, and finish with provolone. Spoon the giardiniera over the top, then close with the top of the bread and press down. Wrap the sandwich tightly to absorb the flavors and refrigerate for 1 to 2 hours. Slice into big sandwiches and enjoy immediately or wrap individually to go. These will keep in the refrigerator for a day or two.


Yield: Makes about 8 cups
  1. In the bowl of a food processor fitted with the blade attachment, add the carrots, celery, jalapeños, cauliflower and red bell pepper. Pulse until finely chopped. Transfer into a container just large enough to hold all of them (for example, a half-gallon jar). In a measuring cup, whisk together the vinegar and salt, then pour over the vegetables. Fill the rest of the container with cold water, then cover and refrigerate overnight. Drain, then return to the original container and fill with olive oil to cover. Refrigerate for 3 to 4 weeks.